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How to make Ghee from butter

Course: Condiment
Cuisine: Indian, Middle East
Prep Time: 5 minutes
Cook Time: 20 minutes
cooling time: 5 minutes
Total Time: 30 minutes
Servings: 24 Tablespoons
Calories: 133.3kcal
Author: Amira
Homemade ghee is much cheaper than store bought ones and it is very simple and forgiving to make. Enjoy the nutty flavor of ghee with almost any recipe you have.
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  • 1 pound (453 gm)/ 2 cups unsalted butter, cut into half inch pieces.


  • In a heavy bottomed skillet or dutch oven, add butter cubes and melt the butter over low heat 210F-250F. Note1
  • You’ll notice that the butter will melt after about 8 minutes and starts to foam.
  • Use a spoon to remove some of the white foam that will rise to the surface. Or you can gently stir the surface just to have a look at the butter underneath.
  • The butter will clarify and some of the milk solids will sink to the bottom. Keep the butter boiling into a gentle simmer and not rolling boil.
  • When it turns golden and clear, raise temperature to 250F -280F and wait until the solids at the bottom of the pan turn golden brown. Keep an eye on the pan as this will probably take anywhere from 3-5 minutes.
  • Remove pan from heat and strain ghee through a fine mesh lined with cheese cloth. Note2


Note1: Use a light colored pan like stainless steel as it makes easier to notice the butter as it burns easily.
Note2: Please be extremely careful as the ghee will be very hot and can burn.
Please check the nutrition disclaimer policy.


Calories: 133.3kcal | Fat: 14.7g | Cholesterol: 40mg

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